Food, in the end, in our own tradition, is something holy. It's not about nutrients and calories. It's about sharing. It's about honesty. It's about identity. ~Louise Fresco

spice-rubbed pork tenderloin

A spicy pork tenderloin is paired with caramelized carrots. It is moist and tender. This is the entrée for a cold winter night. Or a summer picnic. I adapted this recipe from Bon Appetit, which advises cooks to use either baby carrots or carrots cut to baby carrot length. The amounts given in the recipe were for two pounds of carrots and two pork tenderloins. I used one pound of carrots and 1 pork tenderloin and did not halve the seasonings. I’m glad I didn’t. The result was just right and full of flavor. My recommendation is to double the recipe for two pork tenderloins and two pounds of carrots. This is the second recipe (chicken and fennel meatballs was the first) I’ve recommended a salsa verde and I didn’t make it!

For carrots:
Arrange carrots on large rimmed baking sheet. Whisk 2 tablespoons water and all remaining ingredients in small bowl; pour over carrots and toss to coat. Cover tightly with heavy-duty foil. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Toss to coat before continuing.

Let rest 5 to 10 minutes. Transfer pork to work surface. Cut crosswise into 1/2-inch-thick slices. Arrange carrots on platter. Top with pork slices, drizzling any pan juices over the pork and carrots. Serve with a salsa verde, either home made or if you have no time to make one, store-bought.